CN103549527A - 一种菌菇麻辣风味瓜子仁及其制备方法 - Google Patents
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Abstract
一种菌菇麻辣风味瓜子仁及其制备方法,其特征在于由下列重量份的原料制成:瓜子仁450-500、石榴叶2-3、海金砂1-1.2、羌活3-4、乳白香青1.5-1.7、瑞香叶2-2.5、榕树皮1-1.5、桤木皮2-3、榕树胶汁3-4、金针菇8-10、豆腐乳6-8、辣椒油45-50、芝麻13-14、肉松6-7、黄豆12-15、白酒10-12、高粱粉80-90、营养保健液7-8。本发明口感酥脆,融入了菌菇的鲜味,入口后满口香味、回味悠长,同时本发明添加的高粱粉蛋白质含量高,富含矿物质与维生素,可为人体补充营养;此外,本发明具有利水消肿、散寒解表、祛风胜湿、明目去翳、平肝潜阳的功效,适于各类人群食用,是一种休闲保健食品。
Description
技术领域
本发明属于食品加工技术领域,涉及一种瓜子,尤其涉及一种菌菇麻辣风味瓜子仁及其制备方法。
背景技术
瓜子是广受人们喜爱的一种休闲食品,它含有丰富的蛋白质、脂肪、维生素B、D等营养物质。但目前市场上销售的瓜子口味种类少,不具有保健功效,已不能满足人们的消费需求。
发明内容
本发明的目的是提供一种菌菇麻辣风味瓜子仁及其制备方法,本发明具有风味独特、营养丰富的特点。
本发明所采用的技术方案是:
一种菌菇麻辣风味瓜子仁,其特征在于由以下重量份的原料制成:
瓜子仁450-500、石榴叶2-3、海金砂1-1.2、羌活3-4、乳白香青1.5-1.7、瑞香叶2-2.5、榕树皮1-1.5、桤木皮2-3、榕树胶汁3-4、金针菇8-10、豆腐乳6-8、辣椒油45-50、芝麻13-14、肉松6-7、黄豆12-15、白酒10-12、高粱粉80-90、营养保健液7-8;
所述营养保健液由以下重量份的原料制成:鸡筋参1-1.2、吉龙草1.2-1.4、栲栗叶1-1.2、牛皮草0.6-0.8、薏仁油0.3-0.4、大麦粒35-38、红石榴汁10-12、牛初乳2-3;
制备方法为:(1)将鸡筋参、吉龙草、栲栗叶、牛皮草混合放置于红石榴汁中密封浸泡7-8小时,过滤除渣,收集滤液;
(2)将大麦粒、滤液、牛初乳混合入锅,小火翻炒,炒至大麦粒焦黄时加入3-4倍的水大火煮沸,过滤除渣,与剩余物料混合拌匀,即得。
所述的菌菇麻辣风味瓜子仁的制备方法,其特征在于包括以下步骤:
(1)将石榴叶、海金砂、羌活、乳白香青、瑞香叶、榕树皮、桤木皮加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得提取液与白酒合并;
(2)将黄豆洗净,置于步骤(1)所得物料中浸泡6-7小时,过滤分离黄豆,同时收集滤液,所得滤液经喷雾干燥制成中药粉;
(3)将辣椒油倒入锅中,小火加热至冒烟时倒入金针菇,继续加热6-8分钟后加入碾碎的豆腐乳,在70-75℃下焖制3-4小时,再经过滤除渣得到调味油;
(4)将芝麻送入锅中,小火炒香后研成粉末,得到芝麻粉;将黄豆加5-6倍的水打浆,加入芝麻粉、榕树胶汁、肉松拌匀,大火煮沸;
(5)将瓜子仁投入锅中炒香后出料,待用;将步骤(4)所得物料与中药粉、剩余物料混合,加水调成糊,在炒好的瓜子仁表面挂上糊,送入烤箱烤制4-6分钟后处料,然后在物料表面刷上调味油,烘干,即得。
本发明的有益效果为:
本发明口感酥脆,融入了菌菇的鲜味,入口后满口香味、回味悠长,同时本发明添加的高粱粉蛋白质含量高,富含矿物质与维生素,可为人体补充营养;此外,本发明具有利水消肿、散寒解表、祛风胜湿、明目去翳、平肝潜阳的功效,适于各类人群食用,是一种休闲保健食品。
具体实施方式
一种菌菇麻辣风味瓜子仁,其特征在于由以下重量份(公斤)的原料制成:
瓜子仁500、石榴叶3、海金砂1.2、羌活4、乳白香青1.7、瑞香叶2.5、榕树皮1.5、桤木皮2、榕树胶汁4、金针菇10、豆腐乳8、辣椒油50、芝麻14、肉松6、黄豆15、白酒12、高粱粉90、营养保健液8;
所述营养保健液由以下重量份(公斤)的原料制成:鸡筋参1.2、吉龙草1.2、栲栗叶1.2、牛皮草0.8、薏仁油0.4、大麦粒38、红石榴汁10、牛初乳3;
制备方法为:(1)将鸡筋参、吉龙草、栲栗叶、牛皮草混合放置于红石榴汁中密封浸泡7-8小时,过滤除渣,收集滤液;
(2)将大麦粒、滤液、牛初乳混合入锅,小火翻炒,炒至大麦粒焦黄时加入3-4倍的水大火煮沸,过滤除渣,与剩余物料混合拌匀,即得。
所述的菌菇麻辣风味瓜子仁的制备方法,包括以下步骤:
(1)将石榴叶、海金砂、羌活、乳白香青、瑞香叶、榕树皮、桤木皮加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得提取液与白酒合并;
(2)将黄豆洗净,置于步骤(1)所得物料中浸泡6-7小时,过滤分离黄豆,同时收集滤液,所得滤液经喷雾干燥制成中药粉;
(3)将辣椒油倒入锅中,小火加热至冒烟时倒入金针菇,继续加热6-8分钟后加入碾碎的豆腐乳,在70-75℃下焖制3-4小时,再经过滤除渣得到调味油;
(4)将芝麻送入锅中,小火炒香后研成粉末,得到芝麻粉;将黄豆加5-6倍的水打浆,加入芝麻粉、榕树胶汁、肉松拌匀,大火煮沸;
(5)将瓜子仁投入锅中炒香后出料,待用;将步骤(4)所得物料与中药粉、剩余物料混合,加水调成糊,在炒好的瓜子仁表面挂上糊,送入烤箱烤制4-6分钟后处料,然后在物料表面刷上调味油,烘干,即得。
Claims (2)
1.一种菌菇麻辣风味瓜子仁,其特征在于由以下重量份的原料制成:
瓜子仁450-500、石榴叶2-3、海金砂1-1.2、羌活3-4、乳白香青1.5-1.7、瑞香叶2-2.5、榕树皮1-1.5、桤木皮2-3、榕树胶汁3-4、金针菇8-10、豆腐乳6-8、辣椒油45-50、芝麻13-14、肉松6-7、黄豆12-15、白酒10-12、高粱粉80-90、营养保健液7-8;
所述营养保健液由以下重量份的原料制成:鸡筋参1-1.2、吉龙草1.2-1.4、栲栗叶1-1.2、牛皮草0.6-0.8、薏仁油0.3-0.4、大麦粒35-38、红石榴汁10-12、牛初乳2-3;
制备方法为:(1)将鸡筋参、吉龙草、栲栗叶、牛皮草混合放置于红石榴汁中密封浸泡7-8小时,过滤除渣,收集滤液;
(2)将大麦粒、滤液、牛初乳混合入锅,小火翻炒,炒至大麦粒焦黄时加入3-4倍的水大火煮沸,过滤除渣,与剩余物料混合拌匀,即得。
2.根据权利要求1所述的菌菇麻辣风味瓜子仁的制备方法,其特征在于包括以下步骤:
(1)将石榴叶、海金砂、羌活、乳白香青、瑞香叶、榕树皮、桤木皮加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得提取液与白酒合并;
(2)将黄豆洗净,置于步骤(1)所得物料中浸泡6-7小时,过滤分离黄豆,同时收集滤液,所得滤液经喷雾干燥制成中药粉;
(3)将辣椒油倒入锅中,小火加热至冒烟时倒入金针菇,继续加热6-8分钟后加入碾碎的豆腐乳,在70-75℃下焖制3-4小时,再经过滤除渣得到调味油;
(4)将芝麻送入锅中,小火炒香后研成粉末,得到芝麻粉;将黄豆加5-6倍的水打浆,加入芝麻粉、榕树胶汁、肉松拌匀,大火煮沸;
(5)将瓜子仁投入锅中炒香后出料,待用;将步骤(4)所得物料与中药粉、剩余物料混合,加水调成糊,在炒好的瓜子仁表面挂上糊,送入烤箱烤制4-6分钟后处料,然后在物料表面刷上调味油,烘干,即得。
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